Description
A sophisticated version of a family favorite holiday appetizer!
Ingredients
Scale
- 12 oz package fresh cranberries
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1 cup orange marmalade or apricot preserves
- 2 tablespoons lemon juice
- 1 package (2 sheets) frozen puff pastry, thawed
- 1 egg
- 1 tablespoon water
- 1 cup crumbled goat cheese
- 1/4 cup finely chopped toasted pecans
Instructions
- To make cranberry chutney place cranberries, sugar, cinnamon, orange marmalade/apricot preserves, and lemon juice in a saucepan and bring to a boil.
- Lower heat to medium low and let simmer for 15 minutes. Remove from heat and cool.
- Preheat oven to 400 degrees F.
- Beat the egg and water in a small bowl with a fork.
- Unfold the pastry sheet on a lightly floured surface. Cut pastry sheet into 16 squares.
- Spoon about 2 teaspoons of goat cheese in the center of each pastry square.
- Top the goat cheese with about 1 teaspoon of cranberry chutney and 1/2 teaspoon of chopped pecans.
- Brush two opposite corners of each square with the egg mixture, and fold those corners up over the filling. Press firmly to seal.
- Brush the filled pastries with the egg mixture.
- Place the pastries onto a baking sheet, lined with aluminum foil and greased with cooking spray.
- Bake for 15-20 minutes, or until the pastries are golden brown.
- Serve warm and enjoy!
- Prep Time: 15 mins
- Cook Time: 35 mins